This recipe is an authentic Italian Plum Tart (Tarte aux Quetsches) and will bring a real European touch to your table. Follow the below steps and bake a soft, buttery crust filled with plum jam whisked with brandy and Italian blue plums arranged in a beautiful design over the top. Spice with cinnamon and lemon zest and bake to perfection in a hot oven. Enjoy warm!
To make Italian Plum Tart (Tarte aux Quetsches), you will need the following ingredients:
In a food processor, pulse the flour, sugar, salt, and butter or margarine together until crumbled.
Add egg yolk and continue pulsing until the dough comes together.
Place dough in an ungreased 9-inch tart pan and dust with flour. Gently press out the dough to cover the base and up the sides. Refrigerate for 30 minutes to chill.
Preheat the oven to 450 °F.
Bake the crust in the preheated oven for 10 minutes then reduce the heat to 375°F, and bake for a further 5 minutes. Remove from the oven and let cool slightly. Reduce oven to 350°F.
In a small bowl, gently mix the brandy with the jam and spread over the base of the crust.
Working from the outside inwards, place the plums in a circle, overlapping the pieces creating concentric circles winding into the middle of the pan.
Season with sprinkles of cinnamon and lemon zest.
Return tart to the oven and bake for another 30 minutes until crust is golden brown and the plums oozing with juice.
Sprinkle with sugar and serve warm or at room temperature.
It’s time to get your Bella on with this Italian Plum Tart (Tarte aux Quetsches). Exactly as it’s made in Italy. Try it this fall, tag #cookmerecipes and let us know how your own authentic plum tarts turn out!
It's amazing! Thank you! Approved!
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